INSPECTION REPORT Health Protection 248961

PREMISES NAME Dinesty Dumpling House		Tel: (604) 808-5299 Fax:
PREMISES ADDRESS 104 - 4501 Kingsway Burnaby, BC V5H 4V8		INSPECTION DATE May 27, 2021	TIME SPENT 2 hours
OPERATOR (Person in Charge) Calvin Anku		NEXT INSPECTION DATE May 31, 2021
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes No
HAZARD RATING FOR YOUR FACILITY: High (≥30) Total Score = 0

Critical Hazards: Total Number: 3

203 - Food not cooled in an acceptable manner [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Bowl of cooked chicken stored in cooler measured at 30 deg. C The bowl was cooling on prep table at the start of inspection and placed into cooler during. Chicken was cooked about 1 hour prior. Corrective action; move bowl out of cooler to allow for adequate cooling down to 20 deg. C before placing into cooler. Corrective Action(s): Violation Score: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation (CORRECTED DURING INSPECTION): -Back kitchen sanitizer solution measured > 200ppm chlorine -Large pot for broth not properly cleaned or sanitized. Too big to fit into dishwasher or 2 compartment sink. Corrective action: -dilute sanitizer so it measures 100-200ppm chlorine. -Do not clean large pot on the floor. All food equipment must fit into the dishwasher or sink for manual washing. Suggested to use 2 smaller pots as discussed. Corrective Action(s): Violation Score: 401 - Adequate handwashing stations not available for employees [s. 21(4)] Observation (CORRECTED DURING INSPECTION): Back handsink by prep sink was obstructed: sink plugs stored inside. Corrective action: all hansinks must be accessible at all times. Remove plugs and store elsewhere. Corrective Action(s):

Non-Critical Hazards: Total Number: 5

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): -Several food items in prep cooler were stored uncovered -Opened can of Satay sauce left out at room temperature Corrective action: cover all stored foods to protect from contamination. Ensure to read all labels to follow manufacturer's instructions. Some cans require refrigeration after opening. -->discarded satay sauce. Corrective Action(s): Violation Score: 304 - Premises not free of pests [s. 26(a)] Observation: -Mouse droppings noted around dry storage area (under shelving unit, behind pest proof containers) and dishpit area (under dishwasher). Corrective action: clean and sanitize above noted areas. Cleaning should be followed with sanitation using 100ppm chlorine. Date To Be Corrected By: 05/31 Corrective Action(s): Violation Score: 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: -Food debris noted under onions in walk-in cooler -Significant grease buildup by cooking line (under stoves, sides of cooking equipment) -Food debris under prep sink area by back wall -Ceiling over back handsink/dishwashing area heavily covered in dust. Corrective action: ensure above mentioned areas are thoroughly cleaned to prevent attracting pests. Date To Be Corrected By: 06/04 Corrective Action(s): Violation Score: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: Steamer unit leaking water/oil Corrective action: contact serice company to repair leaks. Date To Be Corrected By: 05/31 Corrective Action(s): Violation Score: 309 - Chemicals, cleansers, & similar agents stored or labeled improperly [s. 27] Observation: Both sanitizer bottles unlabelled. Could not identify contents. Corrective action: ensure all bottles are lablelled to identify its contents. Date To Be Corrected By: Immediately Corrective Action(s): Violation Score:

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

This inspection done by an EHO student. Routine -2 door freezers (front): -17 deg. C, -18 deg. C -Prep cooler by steamers: 3 deg. C -Stand up freezer: -20 deg. c -2 door cooler: 4 deg. C -Prep cooler by rice cooker: 4 deg. C -Prep cooler in middle: 3 deg. C -Undercounter prep cooler: 3 deg. C, 2 deg. C -Hot held rice: 63 deg. C, 70 deg. C, 72 deg. C -Hot held beef: 67 deg. C -Dishwasher reached final rinse temp of 73.4 deg. C -Pest control on site monthly. Last report from month of May discussed. *Suggest getting pest control in more frequently to monitor for active infestation. -Handsinks supplied with warm water, liquid soap, and paper towels. -FOODSAFE certified staff on site. COVID-19 control measures -COVID-19 Safety plan on site. -Front of house staff all masked. -Customer logs are taken. Must be kept for 30 days -Staff screening is done is recorded -COVID-19 signage posted -Dine in tables are 2m apart. -High touch surfaces currently cleaned/sanitizer with Bactol. Not approved by Health Canada.*Remind all kitchen staff to wear mask at all times.